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Holiday Meals Ahead & Leftover Turkey Ala King

October 27, 2011

Already thinking about what I will serve at holiday meals as the kids come home for a visit. Timing meals to coincide with air & car travel – different arrival times, comings & goings, who’s in, who’s out, who’s eating here, who’s eating out… I wonder sometimes if I would have been successful having chosen Traffic Management as a career rather than nursing…


Rolling Hills Farm is raising 2 holiday turkeys for us. Last year they looked like bird-zillas: 18 pounds & 17 3/4 pounds! I had to use the old Igloo water dispenser to brine the birds, one at a time. That was interesting…but well worth the experience, producing tender, moist turkey that disappeared from the table so quickly, I barely had a chance to stow some away for leftovers.

IMG 0807

Leftover Turkey Ala King

An oldie but a goodie.


  • 2 Tablespoons Coconut Oil or unsalted Butter
  • 1/4 cup chopped Onion
  • 1 small Green Bell Pepper, chopped
  • 8 ounce package fresh Mushrooms, sliced
  • 1/4 teaspoon Black Pepper
  • 2 Tablespoons Arrowroot (I prefer arrowroot rather than cornstarch or flour for thickening)
  • 1 1/4 cups Chicken Stock or Broth
  • 1 cup Milk
  • 1/2 cup Cream
  • 4 ounce jar chopped Pimentos (optional)
  • 2 cups leftover Turkey
  • Hot Rice


  1. In a large skillet, heat the oil or butter & sauté the onion for 2 – 3 minutes.
  2. Add the bell pepper & mushrooms; Cook until softening.
  3. Add black pepper.
  4. Cook for 2 minutes.
  5. Stir arrowroot into Chicken Broth.
  6. Add broth, milk & cream to skillet & bring to a simmer.
  7. Cook for 3 – 4 minutes.
  8. Stir in pimentos & turkey, then heat through, about 10 minutes.

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